Greek Lemon Potatoes

Greek Lemon Potatoes

from recipetineats.com
150 min

Ingredients

  • 1.2 kg / 2.5lb potatoes (Aus: Desiree, US: Yukon Gold, UK: Maris Piper) (Note 1)
  • 1 1/2 cups chicken stock/broth, low sodium (Note 2)
  • 1/2 cup olive oil
  • 1/3 cup lemon juice
  • 5 garlic cloves, finely grated using microplane (Note 3)
  • 1 tbsp dried oregano
  • 2 tsp salt (Note 4)
  • Lemon wedges, fresh oregano leaves

Directions

  1. 1

  2. 2

    Preheat oven to 200°C/390°F (180°Cfan).

  3. 3

    Cut potatoes: Peel potatoes and cut large ones into thick wedges – about 3cm / 1.2" thick – and medium ones into 3 (see photo in post).

  4. 4

    Coat potatoes: Place potatoes in a roasting pan with all the other ingredients. Toss well.

  5. 5

    Roast 45 minutes: Roast for 20 minutes. Turn potatoes, roast for a further 25 to 30 minutes until the liquid is mostly absorbed by potatoes/evaporated and you're left with mainly oil in the pan.

  6. 6

    To crisp the potatoes (optional): Transfer potatoes to a separate tray. (Note 3) Tilt the original roasting pan and scoop off as much of the oil as you can (some juices is ok), then drizzle over the potatoes.

  7. 7

    Roast 35 minutes: Transfer potatoes to oven and roast for 35 – 40 minutes, turning once or twice, until potatoes are golden and a bit crispy on the edges.

  8. 8

    Heat pan juices: Return pan #1 with the garlic juices to the oven for the last 5 – 10 minutes or so to reduce down and make the garlic golden. (Optional, Note 4)

  9. 9

    Plate up: Transfer potatoes to serving platter. Drizzle over the reduced garlic pan juices (or toss potatoes in the pan). Serve, garnished with lemon wedges and oregano if desired.